Polenta Pizza

For the Crust:
• 1 cup polenta
• 3 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp. butter

For the Topping:
• 1 tbsp. Olive Oil
• ½ red onion, sliced
• 1 tbsp. chopped garlic
• 2 zucchinis, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Salt & Pepper
• 1 – 14 oz. jar Pizza Sauce
• 2 cups shredded reduced fat mozzarella cheese

In a medium saucepan, bring broth to a boil. Stirring constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until thick, 10 minutes. Stir in the Parmesan and butter. Using a spoon spread the polenta over the bottom of an oiled 10 inch spring form pan; cover with saran wrap and refrigerate until firm, one hour.

Heat oven to 450° F.

Put polenta in oven and bake for 25 minutes, or until it begins to brown and crisp on edges. Meanwhile, heat olive oil in a skillet and add onions, cook for 3-4 minutes; add the garlic and cook for another minute. Add the zucchini, bell pepper, oregano and basil and cook for about 5 more minutes or until tender.

Spread pizza sauce over top of polenta, cover with shredded mozzarella cheese and add onion, zucchini and bell pepper mixture. Put it back into the oven and cook until cheese is melted, 5 minutes.